Black And White Cake

Non-stick cooking spray

2 teaspoons all-purpose flour
6 tablespoons butter
1 cup sugar
1 1/2 teaspoon vanilla extract
4 large egg whites
3/4 cup low-fat buttermilk
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon almond extract

METHOD:

Preheat oven to 350 degrees.

Coat an 8-inch square baking pan with cooking 

spray, and dust with 2 teaspoons flour.

Place the butter in a large microwave-safe bowl.

Cover and microwave at high for 1 minute or

until butter melts. 

Add sugar, stirring with a whisk. 

Add vanilla and egg whites; stir well.

 Stir in the buttermilk, salt, and baking soda.

 Lightly spoon 1-1/2 cups flour into dry 

measuring cups; level with a knife. 

Add flour, stirring just until blended (do not over stir).

Spread half of batter into prepared pan. 

Add cocoa and almond extract to remaining batter; 

 stir well with a whisk.

Slowly pour the chocolate batter over batter in pan.

Bake at 350 degrees for 30 minutes or until a

wooden pick inserted in center comes out clean.

Cool for 10 minutes in pan on a wire rack.

Cut & serve.

TEXAS WHITE SHEET CAKE

Recipe by: David

1 cup butter

1 cup water

2 cups flour

2 eggs, beaten

½ cup sour cream

1 tsp vanilla essence

1 tsp salt

1 tsp baking powder

Frosting

1/2 cup butter

1/4 cup milk

4 1/2 cup powdered sugar

1/2 tsp almond extract

1 cup chopped walnuts (optional)

CAKE: 

Bring to a boil the butter and water. Remove from heat. Add remainder of ingredients and mix well.

Pour the mixture into 15 x 10 pan (a standard baking sheet with an edge).  Bake at 375 for 20-22 minutes.  Cool 20 minutes.

To Make the Frosting:

While the cake is cooking, combine butter and milk in pan. 

Bring it to a boil.  Remove the pan from heat, add sugar and almond extract and mix well.  Stir in walnuts if you are adding them and spread over warm cake, and this part is important. When you add the frosting to the warm cake, it is easy to spread over the top of the cake and it gives the cake a nice smooth look.

VEGETARIAN ROTI GORENG MAMAK

½ loaf of bread torn into pieces

(Don’t use fresh bread)   

50 gm beans sprout

50 gm mustard leaves cut

50 gm cabbage leaves cut

50 gm carrot sliced

50 gm French beans sliced

1   piece fried bean curd cubed

1 tomato sliced

1  tsp chili paste

1 tbsp thin soy sauce

1  tbsp thick soy sauce

1  onion-chopped

1 red chilly sliced

1 green chilly sliced

2  pips garlic-chopped

Some coriander leaves

Salt  to taste

2 eggs fried omelet & sliced (optional)

Oil  for cooking

1  tbsp peanuts roasted-chopped

1/2  piece lime

Method:

Heat up oil fry garlic, onion until lightly brown

Add in chili paste stir for 2 minutes

 Add in all vegetables & cook.

Add bread pieces, both chilies, egg, both soy

sauces, salt &  peanuts & mix well.

Add lime juice on roti mamak just before serving.

SPICY STIR-FRY ROASTED MEAT

1 bowl leftover meat sliced

(Roasted/fried/grilled)

CHOPPED /SLICED:

1 onion big / 4 shallots 

3 pips garlic

1 inch ginger

5-10 bird’s eye chilies (green & red)

1 tomato

Curry leaves

Coriander leaves

Oil to cook

½ tsp black pepper crushed

1/2 tsp lime juice

Salt to taste

METHOD:

Heat up oil fry garlic, onion, ginger &

both chilies until light brown.

Add tomato & curry leaves, cook until little soft.

Add meat, pepper, salt stir well.

Garnish with coriander leaves.

Pour lime juice just before serving.

KALLAPPAM

Recipe by : Chakrapani Kp

Ingredients

1. Raw rice 500 g
2. Yeast 2 g
3. Sugar 50 g or to taste
4. Salt to taste
5. Coconut 1
6. Cumin 5 g
7. Small onions (sliced) 10
8. Curry leaves (chopped) 2 sprigs
9. Garlic (crushed) 5 cloves
10. Coconut oil 20 ml

Preparation Method

• Grind the soaked raw rice to a smooth paste. The batter should be thick, but of pouring consistency.
• Dilute the yeast in 15 ml luke warm water and 10 g of sugar and mix to the ground batter.
• Mix in the sugar and salt to the batter and allow 6 to 8 hours to ferment.
• Mix in the grated coconut, garlic, curry leaves, small onion and check for salt and sugar. Keep aside for half an hour.
• Heat dosa pan, sprinkle oil, and pour one ladle full of batter and cookfor one minute in slow fire.
• Turn the side and cook till golden brown colour.
• Sprinkling a few drops of ghee before serving will add to the taste and flavour.

FRIED IDLI'S WITH VEGETABLES

4 idli’s  chopped

1 tomato chopped

2 French beans chopped

2 tbsp frozen vegetables

1 green chilly chopped

1 red chilly chopped

1 onion chopped

2 pips garlic chopped

1 inch ginger chopped

1 tsp chilly powder

1 tsp sambar powder

Salt to taste

Pinch of asafetida

1 oil for cooking

Few drops of sesame oil

Curry leaves

Coriander leaves

1 tsp mustard seeds

1 dried chilly broken

Method:

Heat up oil fry mustard seeds & dry chilly.

Add in garlic, onion & ginger fry until light brown.

Add in both chilies, curry leaves, vegetables mix well.

Add chilly powder, sambar powder, salt cook well.

Add idli’s mix well, add asafetida, coriander leaves,

sesame oil mix well & serve hot.